The easiest recipes for canning tomatoes for the winter. Assorted tomatoes and cucumbers

When creating tomatoes, nature did not stint: endowed them with a delicious taste, the qualities of a fruit and a vegetable, painted them in a variegated color scheme, and enriched them with vitamins and nutrients. Therefore, the popular love and popularity of tomatoes is not surprising. If in the summer there is always an opportunity to treat yourself to fresh fruits, then with the onset of cold weather they will be successfully replaced by canned ones. Sweet tomatoes for the winter, represented by a variety of recipes and cooking techniques, will delight you with the pleasant sweetness and freshness of summer in taste.

Easy to cook

Tomato is rightfully considered the "king" of winter harvesting. At the height of the tomato season, work is in full swing in most kitchens: tomatoes brought from the dacha, purchased on the market or from friends directly “from the garden” are processed. Home-made spins in terms of taste significantly "overtake" store-bought preservation. Such a homemade traditional addition to any dishes is not only tasty, but also healthy.

The glory of "tomato": what you need to know about the product

Tomatoes were known to the world before potatoes, corn and peppers. They are all indigenous to South and Central America. Even in the prehistoric era, the Indians began to grow "tomatl", which in their language meant "large berry". Eating the fruits of the plant, they were surprised by its aphrodisiac property, refreshing and rejuvenating effect on the body. In parallel with this, all over the world, tomatoes were considered poisonous. Tomatoes reached Europe only in the 16th century. They owe their modern name to the Italians. "Romo d'oro" is translated from Italian as "golden apple". However, in many countries, to this day, the tomato is called the way the Aztecs called it - tomato.

Benefit

Tomatoes are a source of all sorts of "usefulness". This dietary, low-calorie product (18 kcal per 100 g) boasts a rich vitamin and mineral composition. Champions in terms of the presence of nutrients are tomatoes of red and bright orange, "tangerine" color. Fresh tomatoes contain:

• water - in ripe tomatoes its share is 93%;
• glucose - the main nutrient for all body cells;
• fructose - it normalizes blood sugar levels, strengthens the immune system;
• fiber - its presence is beneficial for the functioning of the gastrointestinal tract, bowel cleansing;
• pectin is a dietary fiber that can absorb toxic substances and remove them from the body, maintain bacteriological balance;
• natural hormones cortisone- they stimulate metabolic processes;
• minerals - potassium, iron, copper, magnesium, cobalt, calcium, zinc, phosphorus;
• lycopene is a pigment component, which is the most effective natural antioxidant;
• anthocyanins - plant pigments with the function of protecting body cells from destruction;
• saponins - stimulate intensive production of sex hormones;
• acids - folic, glycolic, oxalic, citric, malic, succinic, coffee, stearic, affecting all body functions;
• phytosterols - neutralize cholesterol in the human body;
• vitamins - A, C, E, K, PP, B2, B6, B4.

By the amount of vitamin C, tomatoes are not inferior to citrus fruits. One tomato provides the body with half the daily requirement of ascorbic acid, which supports immunity during periods of flu and SARS.

Lycopene is a unique substance. It slows down the aging of the body and prevents cancer (especially melanoma and prostate cancer). Effective in the prevention of atherosclerosis, cardiovascular pathologies, diseases of the visual apparatus.

Pickled tomatoes are low in calories (32 kcal per 100 g). The presence of vinegar reduces the amount of nutrients in tomatoes, but they are still enough. And the level of lycopene, a powerful antioxidant, in canned tomatoes, on the contrary, increases several times. It should be noted the ability of pickled tomatoes to neutralize the effects of alcohol.

Contraindications

Nutritious, juicy fruits are not always healthy. For many years it was believed that due to the high content of oxalic acid, tomatoes are harmful for gallstones and problems of the musculoskeletal system. In fact, there is ten times more oxalic acid in potatoes. But excessive tomato "passion" can provoke:

• allergic reactions;
• complicated course of cholelithiasis;
• attacks of gout;
• exacerbation of cholecystitis.

The abuse of pickled tomatoes is fraught with unpleasant consequences for gastritis, kidney disease, arterial hypertension. It is not the tomatoes themselves that are to blame for this, but the salt and vinegar contained in the tomato spins.

An ideal tomato for winter preservation ...

Tomatoes are preserved whole and in slices. Preference is given to small fruits: round, like cherries, or vice versa, elongated-oval (plum-shaped or pear-shaped), which is rational when filling small jars. Before the culinary procedure, tomatoes must be face-controlled.

• Maturity. We choose without a stalk, the color should be uniform, uniform, saturated, without greenery (an overripe tomato is not suitable due to increased juiciness).
• Color. It can be completely different: light yellow, orange, lemon, dark red, purple or almost black.
• Smell. Characteristic "tomato", without unpleasant additional flavors.
• "correct" form. Outgrowths on the surface, obvious asymmetry, fused tomatoes are signs of mutation, growing on top dressings and hormonal fertilizers.
• Skin. Elastic, resistant to cracking, without defects (dark spots, white dots, cracks, rot) indicates healthy vegetables.
• Content. The pulp is fleshy, dense, not fibrous. The seed chambers are small and the seeds are small.

Classification of varieties

The modern biological diversity of tomatoes is impressive: thanks to the "excitement" of breeders, there are currently over 2 thousand varieties of tomatoes. Guaranteeing good taste of canned tomatoes and a long shelf life is the right choice of variety, since not all tomatoes are suitable for this purpose. By varietal diversity, tomatoes are divided into five groups.

1. Salad. Grown for fresh consumption, they include all large-fruited species.
2. Dessert. These are small-fruited cherry tomatoes.
3. Pickling. Varieties with a high concentration of sugar.
4. For conservation. Suitable for various marinades.
5. Gravy. Designed for homemade snacks, ketchups.

In addition to special varieties for canning (“Sanka”, “Lyana”, “Kibits”, “Lady Fingers”, “De Barao”, “Jubilee Tarasenko”, “Yablonka Rossii”), small-fruited salad and dessert varieties are used for twists. To ensure their safety in jars, food preservatives (vinegar, citric acid, aspirin) are used.

… and what are the secrets of successful harvesting

To create home stocks, get a good taste of tomatoes closed in jars and their reliable “wintering”, you need to follow the recipe, know how to properly prepare the products and “roll up” the jars. Do not ignore the following steps.

• Thorough wash. All products are well washed under running water. If the vegetables are too dirty, it is better to “soak” them so that the initial dirt comes off, and only then carefully wash them under running water, preferably with a brush. Greens are washed in a large bowl of cold water, changing it several times. After that, rinse under the tap.
• Drying. It is recommended to wait for water from clean vegetables to glass.
• Punctures. So that the fruits do not crack after contact with a hot liquid, before laying the tomatoes in a jar, gently pierce the skin in the area of ​​\u200b\u200bthe stalk with a wooden toothpick two or three times.
• Sterilization of jars and lids. You can sterilize jars previously washed with baking soda by any method - in the microwave, in the oven or on the stove. Most often, they are steam sterilized: the pan is covered with a grate, a flat sieve or a sterilizer for cans (a circle with a hole for the neck of the can). Banks are left over boiling water for five to ten minutes. The lids are also sterilized by “boiling” them in water for five minutes.
• Sealing. After seaming, be sure to turn the jars over to check the tightness of the lids. "Upside down" they should stand for at least a day. Check to see if the cans leave wet marks.
• Thermal insulation. By wrapping the preservation in a blanket or blanket, you reduce the risk that fermentation will appear in the jar, and the tomatoes will “explode” over time. Sheltered jars stand until completely cooled.
• Storage. A cellar or basement is the most suitable and long-term (up to two years) option for storing homemade items. In an ordinary apartment, it is convenient to adapt shelving in closets for these purposes. But with this method of storage, stock up on preservation for one winter. It is not necessary to use hinged shelves or non-glazed, non-insulated loggias and balconies for arranging bins.

Indicators of mistakes made in the canning technique will be swelling of the lid, bubbles and turbidity of the brine. Such tomatoes are inedible and dangerous to health.

Sweet tomatoes for the winter: favorite recipes ...

The first "tomato" recipes appeared in Spain, back in 1692. Today, there are a great many ways to preserve tomatoes, and their secrets are inherited in families. Recipes for salting sweet tomatoes for the winter are a special topic. An excellent option for those who are contraindicated in spicy, highly salty or sour foods. It turns out to be a real meal, and tomato pickle can claim the title of an independent drink. Among the popular recipes in a practical way, you can find "your" taste.

"Grandmothers"

Description. This conservative, tried-and-tested recipe is listed as #1 in old notebooks. Sweet tomatoes with vinegar contain a minimum set of ingredients, but for the winter such an appetizing twist is very appropriate. The portion size is for a 3 liter jar.

Compound:

• 30-35 pieces of red tomatoes (about 2 kg);
• garlic cloves - five;
• green bunch of dill;
• water - 1.5 l;
• salt - 30 g or a tablespoon;
• sugar - 100 g or four tablespoons;
• 9% vinegar - one and a half large spoons;
• three peas of allspice and black pepper;
• no more than three bay leaves.

Canning steps

1. Prepare the tomatoes, cut the large cloves of garlic in half.
2. Put half the norm of garlic and dill into a glass container.
3. Fill the jar with red tomatoes. There is no need to over-tamp.
4. Boil water for pickling.
5. Throw in pepper, the remnants of herbs, garlic.
6. Pour the tomatoes with fragrant boiling water.
7. Cover with a sterilized tin lid and leave for half an hour.
8. Salt the brine and boil it again with the norm of salt and sugar.
9. Remove from the stove, add vinegar to the marinade (many natural preservatives are poured directly into the jar).
10. Add the finished filling to the vegetables.
11. Turn the jar upside down after twisting.
12. We warm up the preservation under a blanket for about a day.
13. The cooled twist will be taken out for storage.

For winter preparations, you can use cloves, it is often included in marinades. For a light and delicate aroma, two buds are enough: in combination with vinegar, a larger amount of spice can spoil the taste with bitterness. Choose a quality carnation that has flexible stems and leaves oil marks on the paper. Instead, you can throw a couple of pinches of cinnamon into the jar, which has a similar spicy aroma.

Under the garlic "snow"

Description. Tomatoes owe their “snowy” appearance to crushed garlic and mustard seeds. The sweet taste of tomatoes is successfully complemented by an invigorating garlic and fragrant mustard aroma. For conservation, take the fruits of medium size. It is more convenient to close cherry tomatoes in jars up to 2 liters.

Compound:

• about 2 kg of red tomatoes;
• chopped garlic - three teaspoons;
• pepper (allspice) - six peas;
• French mustard seeds - 1.5 teaspoons;
• 9% vinegar - four tablespoons;
• water - 1.5 l;
• granulated sugar - six to eight tablespoons;
• table salt - three tablespoons.

Canning steps

1. We send the tomatoes pierced with a wooden toothpick to a jar. Let's fill it out completely.
2. Add peppercorns.
3. Let's pour boiling water.
4. Keep covered for about half an hour.
5. Salt the liquid.
6. Add garlic, mustard seeds, vinegar.
7. Pour boiled marinade with the specified amount of salt and granulated sugar.
8. Let's roll up the bank.
9. Cool the twist under the bedspread upside down.
10. Let's put it in storage.

The filling may become slightly cloudy immediately. This happens when the garlic is crushed in a blender. If it is finely chopped with a knife, the marinade will be transparent. As soon as the garlic "snow" settles on the red tomatoes, the spicy-sweet pickle will be clean as a tear.

With onion

Description. In the master's "arsenal" the recipe for sweet tomatoes with onions for the winter occupies a special place. It is difficult to “break away” from such tomatoes. Despite the need for sterilization, you won’t have to mess around for a long time. The quantitative composition of the recipe involves the use of a jar with a capacity of 3 liters.

Compound:

• ripe tomatoes - 2 kg;
• greens - a bunch of traditional herbs;
• three bulbs;
• a few garlic cloves;
• vegetable oil (odorless) - a couple of tablespoons;
• water - one and a half liters;
• 9% vinegar - a quarter cup;
• table salt - 1.5 tablespoons;
• lavrushka leaves - two pieces;
• black pepper - three or four peas.

Canning steps

1. Prepare the tomatoes, greens, cut the onions into rings.
2. Grind the herbs with a knife, divide the garlic into halves.
3. Add sunflower oil, herbs and garlic to the jar.
4. We put the fruits of tomatoes and onion "circles" in layers.
5. To get a marinade, combine salt, sugar, spices in water.
6. Bring to a boil, then pour in the vinegar.
7. Cooled down to 70ºC, fill the jar with marinade.
8. Sterilize for 15 minutes.
9. Pickled tomatoes securely roll up with a key, turn over.
10. Keep under the "fur coat" until cool.
11. We'll put it in storage.

Almost any recipe for sweet tomatoes for the winter will be decorated and complemented with spices and herbs. It goes well with tomatoes: oregano, marjoram, horseradish, basil, anise, pepper, thyme, sesame seeds, celery. They can safely flavor the marinade to your own taste. But overdoing it with cloves and lavrushka is not worth it. The longer the seamings are stored, the brighter the aroma of these spicy additives will be revealed, overshadowing the taste of the tomatoes themselves.

… and contenders for originality

The hostess, starting conservation, seeks to give the tomatoes an original taste, without sacrificing their presentable appearance. Often it is the recipes "with a twist" that become culinary legends.

With marigolds

Description. A simple, original recipe for those who are not afraid of culinary experiments and love tomatoes with a spicy-sweet, slightly fruity taste. The freshly picked flowering bud of Chernobrivets, beloved by the people, replaces the usual set of seasonings for conservation. In addition to the classic salt, sugar and vinegar, there are no more spices in the recipe. For testing, close one jar, but as the reviews “assure”, it is better to immediately make more blanks. Components are indicated per liter of can.

Compound:

• tomatoes - 700 g;
• marigold flower bud;
• sugar - one and a half tablespoons;
• salt - one dining room;
• 9% vinegar is the same;
• water - 0.5-0.7 l.

Canning steps

1. Wash small, approximately the same tomatoes.
2. Fill a clean jar with red fruits.
3. Let's put a smelling flower (yellow, orange or red-brown).
4. Add salt, sugar, vinegar to the container.
5. Pour the ingredients with cold water, cover with a lid.
6. We cover the bottom of the pan with a kitchen towel folded in several layers. We put the filled jar and pour cold or slightly warm water up to its “shoulders”. The temperature inside and outside the jar should be approximately the same: if the difference is large, the glass will burst.
7. Let's wait for the water to boil in the pan.
8. Let's reduce the fire to exclude violent "gurgling" and water ingress into the brine.
9. We sterilize the workpiece for 15-20 minutes.
10. Let's roll up.
11. Let's wrap it up.
12. In a day we will take it to the cellar or pantry. Tomatoes with marigolds are perfectly stored in the apartment.

Interestingly, ground marigolds are the famous Georgian spice zafaran or Imereti saffron. It is often passed off as natural saffron, but they have only part of the name in common. More pronounced taste and aromatic properties have red-red flowers.

With unripe grapes

Description. Unripe grapes in the recipe act as a preservative. Tomatoes in such an exquisite marinade conquer with their sweet-sour, original taste. They are served on the table with grapes - no less tasty than the main ingredient. The recipe list is for 3 liter jars.

Compound:

• 1.5 kg of small tomatoes, cherry tomatoes are ideal;
• a small bunch of green dill;
• garlic - a couple of teeth;
• a large green bunch of unripe grapes;
• marinade components: per liter of water - sugar (two or three tablespoons), salt - a tablespoon without a slide.

Canning steps

1. We sterilize the inventory.
2. Wash and dry food.
3. We cut the bunch of grapes with culinary scissors into small branches to save space in the bank.
4. Put greens, garlic (can be cut) at the bottom.
5. Lay out the tomatoes, evenly alternating them with green grapes.
6. Pour filled jars with boiling water.
7. Cover with a lid for half an hour until partially cooled.
8. Prepare the marinade: add salt and sugar to boiling water, stir.
9. Salt the cooled liquid from the cans (it will not be useful).
10. Fill jars with brine, roll up.
11. Turn the twists over, insulate with an old blanket, after a day we will remove them to a suitable place.

With blue grapes

Description. The most “sweet” tomato recipe for the winter is tomatoes with blue grapes in a sweet filling (a bright artistic composition is obtained in a jar). Tomatoes and grapes are served on the table as two independent snacks. Visually, the second ingredient is often mistaken for olives. The recipe is for a three-liter jar.

Compound:

• 1 kg of medium-sized tomatoes (but not "cream");
• as many blue grapes;
• fresh dill - two or three inflorescences;
• a couple of horseradish leaves;
• four bay leaves;
• five to seven peas of black pepper;
• water - a liter and a half;
• sugar - four tablespoons;
• salt and vinegar - a couple of tablespoons of each component;
• six tablespoons of sunflower oil (refined).

Canning steps

1. Let's put horseradish, dill in a jar.
2. Separate grape berries from bunches.
3. Tomatoes while laying in a jar alternate with grapes.
4. Fill the contents with boiling water, cover with a metal lid. 15-20 minutes is enough for hot water to “enrich” with aroma and color.
5. Pour the liquid into the pan, add the marinade components to it: spices, vinegar, salt, sugar, oil. Bring to a boil (do not simmer).
6. Pour the boiling marinade over the jar and immediately twist.
7. After the natural cooling of the jar under a thick blanket, we will transfer it to storage.

with apples

Description. Sweet tomatoes with a spicy-refreshing apple flavor feel like they're from an oak barrel rather than a regular jar. The brine is also "mind-blowing". It is used as an independent drink, and will also be a good base for the sauce. If desired, the voids in the jar can be filled with slices of peeled apples. The recipe indicates the components based on a one and a half liter container.

Compound:

• 700-800 g of red tomatoes;
• 2-3 kg of sweet and sour apples;
• a couple of sprigs of dill;
• a couple of horseradish leaves;
• two leaves of cherry and black currant;
• four peas of black pepper;
• clove of garlic;
• salt - a tablespoon without a slide;
• sugar to taste.

Canning steps

1. We will send horseradish, dill, fruit leaves, tomatoes to the jar.
2. We “protect” the upper tomato row from thermal “stress” with a currant leaf, carefully pour boiling water.
3. Cover with a lid and wait 10-15 minutes.
4. Let's skip apples through a juicer (about 1 liter of juice is obtained from 3 kg).
5. Pour water from a jar into the sink.
6. Removing the foam, wait for the freshly squeezed apple juice to boil. If not sweet enough, add sugar to taste.
7. Boil juice with garlic, salt, pepper grains for five minutes over low heat.
8. Pour tomatoes with hot brine, roll up the jar.
9. The next morning, we will take out the “apple” tomatoes for storage.

To tomatoes in apple filling, you can add a handful of gooseberries, blackberries, black or red currants, a dozen purple plums. Pickled fruits and berries will be appropriate for meat and fish.

Slices

Description. Being engaged in preparations, the hostess wants to make a substantial supply of tomatoes that can diversify the winter menu. Sometimes the usual pickled tomatoes are “annoyed”. To prevent this from happening, roll up some of the tomatoes with slices along with bell pepper rings. For this recipe, you can take substandard fruits. The proportions are given for a three-liter jar.

Compound:

• tomatoes - up to 3 kg;
• two or three bell peppers;
• bulb - one large;
• half a glass of sugar;
• one and a half tablespoons of salt;
• a similar salt amount of vinegar;
• water - 1.5 l;
• two cloves of garlic;
• bay leaf - no more than three pieces;
• a few green sprigs of dill and parsley.

Canning steps

1. Cut the washed tomatoes into pieces. Smaller fruits - in half.
2. Cut the sweet pepper and onion into rings.
3. We put all the spices in sterile jars, on top - pepper rings.
4. Next, add the tomato slices, layering them with onion rings.
5. For the marinade, boil water with sugar and salt.
6. Pour vinegar into a jar, followed by a hot marinade.
7. Cover with a lid, sterilize the container with its contents for 15 minutes.
8. Let's roll up.
9. We take out the cooled tomato slices for storage.

"Sun" in the bank

Description. Yellow sweet pickled tomatoes for the winter look colorful and original on the table. Even more “fun” look “sunny” tomatoes in combination with multi-colored stripes of bell pepper. Yellow tomatoes have a slightly different taste than red ones, and if you want to give a sweetish snack a spicy spiciness, chili peppers are added to the marinade. Instead of traditional greens, you can put basil or celery in a jar, this will add new flavor notes. Another feature of the recipe is the replacement of vinegar with lemon.

Compound:

• about 2 kg of small tomatoes;
• three to four sweet peppers;
• two or three leaves of horseradish, blackcurrant, oak;
• a few dried dill umbrellas;
• sprig of parsley;
• up to five grains of pepper (black);
• four garlic cloves;
• a third of a teaspoon of "lemon";
• to prepare the marinade: 1.5 liters of water, one and a half tablespoons of table salt, eight to ten tablespoons of sugar.

Canning steps

1. At the bottom of the jar we put the leaves, garlic, parsley, black pepper.
2. Layers lay tomatoes and peppers, cut into strips or large slices.
3. We alternate the vegetable ingredients up to the very neck of the jar.
4. Pour boiling water over the tomatoes for 15 minutes, cover with a lid.
5. Boil the marinade for five minutes (with salt, sugar, dill inflorescences).
6. Drain the water, pour citric acid into a jar.
7. Pour in boiling brine.
8. Cover with a lid and sterilize for ten minutes.
9. Roll up, send to heat.
10. A day later, the jar is ready for long-term storage.

Ways for green fruits

Due to weather surprises in the form of sudden frosts or frequent fogs, outdoor tomatoes do not have time to ripen before the end of the season. The presence of a poisonous substance in green tomatoes - corned beef - can cause serious poisoning, unripe fruits should not be eaten fresh. Their conservation or salting will save the situation. This is an opportunity to organize non-waste production and diversify the winter menu.

Important nuances

There are not so many recipes for sweet green tomatoes for the winter. After all, the traditional taste of such canned and pickled fruits can be characterized by the words: sour, salty, “spicy” and very spicy. To get a quality workpiece, pay attention to:

• size - do not take a "trifle", tasty tomatoes come out of medium and large fruits, and the corned beef content in them is minimal;
• color - if possible, take brown or "milk" tomatoes.

To get rid of dangerous corned beef, “soak” green tomatoes in salted water five to six hours before processing. Change the water three times. The liquid will "pull out" the toxic substance.

We prepare traditionally…

Description. Cooked according to this recipe, greenfinches will charm with their unusually soft, peculiar taste. Cinnamon added to the filling will give special notes. Follow the recipe step by step.

Compound:

• 2 kg of green tomatoes;
• one or two bell peppers;
• 1.5 liters of tomato juice;
• three cloves of garlic;
• a third of a teaspoon of cinnamon;
• four tablespoons of sugar;
• three tablespoons of salt.

Canning steps

1. Put the washed tomatoes in a sterilized jar.
2. Add garlic and pepper cut into rings or slices.
3. Pour the vegetables with boiling water, after 15 minutes, drain the water.
4. We repeat the procedure twice.
5. Boil tomato juice, adding salt, sugar, cinnamon to it.
6. Pour the marinade over the tomatoes.
7. Roll up the lid, turn over, wrap.
8. In a day we will take it to the cellar or pantry.

…and in a cold way

Description. Cold cooking methods for green tomatoes are the easiest. Usually at least 5-10 kg of green vegetables are harvested immediately. They do it in wooden barrels, makitras, wide enamel pots, jars. When cold processed, firm, crispy, juicy tomatoes are obtained that can compete with their ripe counterparts. If you prefer soft fruits, boil the tomatoes in water for no more than three minutes before salting. In a city apartment, it is convenient to harvest green tomatoes in three-liter jars. The sweet taste of tomatoes can be spiced up with a few garlic cloves and a third of a teaspoon of mustard powder.

Compound:

• 1.5-2 kg of green tomatoes;
• five leaves of cherry and black currant;
• mint leaves, if desired;
• a small bunch of fresh dill and parsley;
• no more than five peas of allspice;
• a small pinch of cinnamon;
• a third of a teaspoon of ground black pepper;
• several sheets of lavrushka;
• 1.5 liters of cold filtered water;
• two tablespoons of salt;
• five to six tablespoons of sugar.

Canning steps

1. At the bottom of the jar we lay out part of the fruit leaves, pepper, cinnamon.
2. Fill the container with tomatoes, periodically sprinkling them with sugar and spices, shifting with herbs and leaves.
3. Shake the jar lightly to evenly distribute the contents.
4. Dissolve salt in cold water, pour tomatoes.
5. Close the jar with a tight nylon lid.
6. Leave at room temperature for three days, then move the jar to the cold (stored one and a half to two months).

To learn how to save food, mankind has come a long way. A real culinary revolution in 1804 was made by the French chef Nicola Appert, who is considered the father of canning (then “apperting”) in its modern concept. He suggested boiling vegetable and meat products in airtight jars. In 1810, Briton Peter Durand became famous as the owner of the first patent for preserving food using tin containers.

But the current “system”, which includes cans, safe sealed lids and a seamer, was invented by the legendary weapons designer who created the PM pistol, Nikolai Makarov. Since then, conservation has become a wide field for culinary experiments.

Becoming the author of some small "exclusive" is not so difficult. Finished sweet canned tomatoes? Do not rush to pour out the brine. You can bake delicious homemade cookies on it. His recipe is quick, absolutely hassle-free and budget-friendly. You will need a glass of tomato brine and sugar, half a glass of refined vegetable oil, a teaspoon of baking powder or soda, three to four glasses of flour. Soft dough is kneaded. After 20 minutes of “lying”, pieces are cut on the table, which are given a round shape, greased with yolk and baked in the oven at 180 ° C for 15 minutes

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Actual - what to do with the harvest harvested in the country or the idea of ​​​​home-made preparations to extend the summer. Of course, canned tomatoes for the winter in jars are a good way to preserve the summer vegetable crop.

Tomatoes are combined with many foods, spices and spices to taste, and the recipes presented will help you choose the most delicious recipe for canning tomatoes for the winter.

Canned tomatoes for the winter. Preparation of very tasty and sweet tomatoes

How nice it is to open a jar of tomatoes in winter. With meat - that's it. Sweet tomatoes for the winter are easy to make.

Ingredients for a 3 liter jar:

Tomatoes - 2-2.5 kg
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Celery greens - to taste
Bay leaf - 2 pcs.
Allspice sweet peas - 2-3 pcs.
Black peppercorns - 5-7 pcs.
Sweet pepper - 1 pc.
Onion - 1 pc.
Garlic - 3-4 cloves
Hot pepper - to taste

Cooking:

My tomatoes, we select the fruits of medium size. We prepare spices, dill, sweet pepper, onion, celery, garlic.

Preservation of tomatoes step by step

We put peppercorns, allspice, bay leaf, greens, garlic, onion and pepper on the bottom of the jar.

Fill the jar with tomatoes.

Pour in boiling water and let cool slightly. Drain the water into a saucepan. Add 2 tablespoons of salt and 3 tablespoons of sugar to a 3-liter jar. We boil and fill the jars with marinade, not forgetting to add 0.5 glasses of vinegar (3 tablespoons).

After the jars have been filled with marinade, we roll up the lids with a seamer. Wrap and set the sweet tomatoes to cool slightly. Bon appetit!

Preservation of tomatoes for the winter. Recipe for 1 liter jar

Ingredients for 1 liter jar:
tomatoes - 1 kg
bay leaf - 3 pcs.
salt - 1 tbsp. l.
black peppercorns - 5 pcs.
drinking water - 1 l
garlic - 3 cloves
greens - to taste

Cooking:

Choose small tomatoes. Tomatoes need to be washed well and choose approximately the same size without defects if possible.

Next, prepare the brine. Pour a liter of water into a saucepan. When the water boils, add spices and salt, herbs to taste. The brine should boil for 5-7 minutes. Then you can pour it into banks.
We take pre-sterilized jars and lids.

We spread the peeled three cloves of garlic and bay leaf on the bottom of the jar. Then we put as many tomatoes in the jar as will fit in the jar. And top with the resulting brine. Optionally, you can add one teaspoon of vinegar (70% solution).

Then roll up the jars and turn them upside down. This should be left overnight.
You can store both in the refrigerator and in a regular cabinet. Good luck with your preparations. Bon appetit!

Canned tomatoes for the winter. Delicious recipe with red currant

Composition for two 1.5 liter jars:
Tomatoes - 2 kg
Red currant - 150 gr (on branches)
Currant leaves - 4 pcs.
Dill, umbrella - 2 pcs.
Carnation - 4 pcs.
Sweet peas - 6 pcs.
Black peas - 6 pcs.
Garlic - 2 cloves
Bay leaf - 4 pcs.
Sugar - 3.5 tbsp. l.
Salt - 2 tbsp. l.
Vinegar 9% - 2 tsp
Water - 1.5 l

Cooking:

Rinse tomatoes in cold water. Wash red currant sprigs in cold water.
Sterilize jars and iron lids. Rinse currant leaves, dill, bay leaf. Peel the garlic.

Put black pepper, allspice, cloves, bay leaf, dill umbrellas and blackcurrant leaves on the bottom of sterilized jars.

Fill the jar with tomatoes, between them are sprigs of currant.

Boil water and pour boiling water over tomatoes, close the lids. Leave for 5 minutes.

Drain water from jars. For the marinade, add salt, sugar to the drained water, bring to a boil. Pour marinade into jars.

Add 1 tsp. 9% vinegar, roll up jars, turn over and wrap.

Bon appetit!

Pickled green tomatoes with mustard

An easy and quick recipe for pickled green tomatoes.
Compound:
green / "milk" / brown tomatoes - 1 kg
sugar - 3 tbsp. l.
salt - 1 tsp
black and red pepper - 0.5 tsp each.
coriander - 1 tsp
mustard - 1 tsp
garlic - 2 to 5 cloves
vinegar 9% - 50 ml
vegetable oil - 50 ml
greenery

Cooking:

Choose small, green, brown, or even firm red tomatoes. The most delicious are the so-called "milk" tomatoes, which did not have time to turn red, but they will not be sour, as they have already passed into the middle stage of fruit ripeness.

We wash the tomatoes, at the same time carefully sort out, discard all that did not fit.

Now the remaining tomatoes must be cut into even quarters or into 6-8 pieces if the tomato is too large.

Pour salt and sugar into the middle of the bowl with tomatoes. Stir the tomatoes in the sugar-salt mixture and wait a bit until all the crystals dissolve.

Season the tomatoes with spices, in our case, hot red pepper and freshly ground fragrant black and ground coriander. Pick up a set of spices / spices at your discretion.

We add the most intriguing ingredient to the tomatoes - spicy mustard. It perfectly complements all the spicy ingredients with its burning taste, refreshes the dish and makes it spicier. Mix.

Squeeze the garlic, mix again.

Add any fresh herbs. Mix with greens.

Pour vinegar and oil into the tomato mass, mix completely.

We put green tomatoes under oppression for a day and leave them in the kitchen. Then we transfer it to the refrigerator along with the marinade in a jar.

Bon appetit!

Tomatoes for the winter in their own juice

Composition for 3 pcs. 700 g cans:
Tomatoes saucepan 2.5 l chopped tomatoes
3 art. l. salt
2 tbsp. l. Sahara

Cooking:

We wash the jars well and sterilize in a saucepan with water or in the microwave. We put the washed wet cans for three to four minutes at full power.

Next, we wash the tomatoes well, preferably of a small diameter and the same size.
We put the tomatoes in jars.

Cut the rest of the tomatoes into slices and put on medium heat.

Bring the tomatoes to a boil and cook for 7-10 minutes. From laying the tomato to boiling and the end of cooking, it will take about half an hour for a given volume.

The resulting mass is filtered through a fine metal sieve.

Put the resulting tomato juice back on the fire, boil, add salt and sugar. They can be added to taste, as some people like sweeter tomatoes, while others, on the contrary, are saltier.

Pour the tomatoes in jars with the resulting juice and tightly close the lids, which must also be boiled first. Or we roll.

Initially, the recipe did not indicate the addition of vinegar, but pour 1/3 teaspoon into each jar.

Store tomatoes in the refrigerator. They are eaten very quickly, the juice goes great in soups, gravy and is tasty in itself, like tomatoes. Very tasty with fried potatoes or just with bread. Bon appetit!

Recipe for a delicious preparation: tomatoes for the winter under the snow with garlic

At the time of home preparations, housewives will need a recipe for tomatoes with garlic “under the snow” for the winter. To taste, they resemble tomatoes in their own juice, because the taste of vinegar and garlic is not felt at all.

Compound:
Tomatoes
Brine (for 1.5 liters of water):
100 g sugar
1 tablespoon salt
1 tablespoon of vinegar (essence)
1 dessert spoon of garlic per 1.5 liter jar of tomatoes
1 tablespoon of garlic per 3 liter jar of tomatoes

Cooking:

Jars and lids for pickled tomatoes with garlic are sterilized. Tomatoes are washed, laid out in clean jars, without any spices.

Banks with tomatoes are poured with boiling water, covered with lids on top and stand for 10 minutes. During this time, garlic is cooked.

Water from the jars is drained into a large saucepan, its volume must be measured and a brine for delicious pickled tomatoes should be prepared from it, adding sugar and salt. This marinade is boiled and then vinegar is added.

Before pouring tomatoes with boiling brine, grated garlic is placed in jars. Squeeze out the remnants of garlic that can no longer be grated with a garlic press. Other than garlic, no other spices are used.

According to this recipe, pour tomatoes with garlic with boiling brine, tighten with metal lids.

Turn jars of tomatoes in garlic filling over. "Tomatoes in the snow" for the winter should be wrapped up until completely cooled. Try and cook homemade "Tomatoes under the Snow" with garlic according to this recipe. Bon appetit!

Canned tomatoes for the winter with bell pepper

Tomatoes are very tasty and fragrant. The brine is drunk quickly. 4 liters of water is enough to fill two 3-liter and one 2-liter jars.

Ingredients for one 3 liter jar:
tomatoes
2 bell peppers
a bunch of dill (seeds)
2-3 grains of hot pepper
1 chili pepper
1-2 cloves
3-4 bay leaves
5 cloves of garlic
1 bulb
horseradish greens
horseradish root
3-4 cherry leaves
For 4 liters of water:
0.5 cup salt
1 cup of sugar
1 cup vinegar 9%

Cooking:

Wash all ingredients well.

Chop the greens, peel the garlic and onion.

Put herbs, garlic and onions in sterile jars. Laying the tomatoes, place between them peeled and cut in half Bulgarian pepper.

Fill jars with boiling water. Let stand 30 minutes. Then drain the water. Bring back to a boil, adding salt and sugar. Carefully pour in the vinegar.

Pour the hot brine over the tomatoes and roll up the lids.
Happy winter evenings!

Canned tomatoes for the winter

Compound:
tomatoes - full jars
salt - 3 tsp
granulated sugar - 4 tbsp. l.
water - 1 l
vinegar 9% - 1 tsp
sweet peas - 1 pc.
carnation - 1 pc.

Cooking:

We take selected tomatoes.

We sterilize jars. A metal mug with water, as the water boils, we put the jar on a coat hanger and wait for it to warm up completely. And so are all the banks. As soon as they are ready, we begin to put tomatoes in jars. And fill the lids with boiling water.

We lay the tomatoes completely, as tightly as possible. Now we are preparing boiling water. As soon as the water boils, fill all the jars. When the queue reaches the last, the first can already be poured. In general, they should stand in boiling water for 10 minutes.

Now we cook the brine. The calculation is for 1 liter. Pour water into a saucepan. When it almost boils, add sugar and salt. It will boil for a few minutes.

Now pour the brine into jars. Add cloves and peppercorns, vinegar. And we close the banks.
As a result, we get very tasty tomatoes. Bon appetit!

Canned tomatoes for the winter - the most delicious recipe with grapes

Composition per can (800-900 ml):
Salt - 1 tbsp. l. (no top)
Sugar - 2 tbsp. l.
Apple cider vinegar 6% - 1 tbsp. l.
Garlic - 1-2 cloves
Shallot - 1 pc.
grape leaf
Grapes - 1 handful
Bay leaf - 1 pc.
Dill - small bunch
Sweet pepper - 0.5 pcs.
Tomatoes - how much will fit in a jar

Cooking:

At the bottom of a clean jar we lay a leaf of grapes, cut garlic and onions. Then we cut the pepper, you can add hot.

We lay the bay leaf and dill.

Then pack in the tomatoes. We put the kettle to boil, this is if you do not have many cans, if you have a lot, put the pan.

Pour boiling water to the very top of the jar and close the lid. Let's leave it for 8-10 minutes.

Then pour water into a saucepan, put on fire. Add salt and sugar. Pour vinegar into jars and cover with a lid.

When the brine boils, pour the tomatoes a second time and roll up the lids, turn upside down and cool.

Bon appetit!

Pickled Tomatoes "Lick Your Fingers"

It is not for nothing that the recipe is called so - “Lick your fingers” tomatoes have a completely exceptional taste and look very beautiful. This recipe will help you prepare delicious pickled tomatoes. Having tried these tomatoes from a can and an onion in the winter, you will lick your fingers!

Composition for 5 cans with a capacity of 1 l:
Red tomatoes - 2-3 kg
Dill greens - 1 bunch
Parsley greens - 1 bunch
Garlic - 1 head
Onion - 100-150 g
Vegetable oil - 3 tbsp. l.
For the marinade (per 3 liters of water):
Salt - 3 tbsp. l.
Sugar - 7 tbsp. l.
Bay leaf - 2-3 pcs.
Vinegar 9% - 1 cup
Black pepper - 5-6 pcs.
or Allspice - 5-6 pcs.

Cooking:

Wash tomatoes thoroughly.

Peel the onion and cut into rings.

Steam the jars over a boiling kettle or in the oven.

Finely chop the greens.

Peel the garlic, cut into large cloves.

Put chopped greens, garlic on the bottom, pour in 3 tbsp. l. vegetable oil.

Then lay the tomatoes and onion rings. Lay in layers.

And so on until the entire bank is filled.


Prepare marinade for tomatoes. For 3 liters of water (about 3 three-liter jars): 3 tbsp. spoons of salt, 7 tbsp. spoons of sugar, allspice, bitter pepper, bay leaf.

Boil everything, then pour in 1 cup of 9% vinegar. Pour tomatoes in jars with not very hot marinade (about 70-80 degrees).

Leave for 15 minutes to sterilize. Then roll up the jars and turn them over to cool.

As a result, indeed, tomatoes are obtained - “you will lick your fingers”! Bon appetit!

Canned tomatoes for the winter in jars

Ingredients for a 2 liter jar:

tomatoes
horseradish leaves
currant leaves, cherries (for a 2 liter jar - 3-4 pieces each)
dill umbrella (for a 2 liter jar - 2-3 pieces)
garlic (for a 2 liter jar - 5 cloves)
cloves, peppercorns, allspice (for a 2 liter jar of each type of seasoning, 6-7 pieces)
For brine per 1 liter of water:
salt - 1.5 tablespoon
sugar - 3 tablespoons
acetic acid 70% - 1 tsp.
On a 2-liter jar, an average of 1.2 liters of brine is needed

Cooking:

To prepare canned tomatoes, we select medium-sized ripened fruits, but not overripe, so as not to fall apart during conservation. In addition to the tomato, you will need garlic and herbs - dill branches, cherry and currant leaves, and a horseradish leaf.

As well as cloves, peppercorns and allspice.
Wash the tomatoes thoroughly, prick with a toothpick. Steam sterilize jars and lids.

All seasonings and leaves are thoroughly washed, you can pour over boiling water.
We boil 2 pans: in one water, in the other brine.

We put greens, seasonings, tomatoes in sterilized jars, we try not to throw it, but carefully fold it. We put everything together, in layers. Cut the garlic in half.

We do not lay the tomatoes up to the very neck, leaving a little space.

Fill with boiled water and hold for about 5-7 minutes. At this time, we prepare the brine: add sugar and salt to boiling water. We put spoons without a slide, but of course, sugar and salt from different manufacturers can be either sweeter or saltier (the smaller, the saltier). Taste it. The brine should be more sweet than salty, but not sugary, a drop of salinity should be present in it.

We drain the water from the cans (we do not use it for brine, only for the first bay). Fill with brine, top with acetic acid. We twist, turn over for a short time.
The taste of tomato is amazing, moderately spicy, pleasant sweet and sour. The aroma of tomatoes is given by leaves, by the way, the more of them, the better. And the pickle is just a song! The taste of cloves is not felt at all, in general, the aroma of all seasonings is magical! Successful preparations and bon appetit!

On a note
Each tomato, before going to the jar, is recommended to be pierced with a toothpick or a sterile needle in the stalk area. This is done so that the tomatoes soak up the brine faster and better, and also so that the tomatoes are less likely to burst in the water.

Canned Tomatoes with Carrots and Onions

The taste of the tomato is sweetish, and the vegetables give them a special flavor. There is very little vinegar in this recipe, which is also important. In winter, tomatoes are eaten with pleasure, carrots and onions can be used in salads, and filling also comes into play. The recipe is given for a 3 liter jar.

Composition of lightly salted instant tomatoes per 3 liter jar:
Tomatoes
Carrots - 2 pcs.
Onion - 2 pcs.
Garlic - 4 tooth.
Bulgarian pepper - 1 pc.
Sugar (filling) - 3 tbsp. l.
Salt (filling) - 1 tbsp. l.
Vinegar (9% filling) - 1 tbsp. l.
Allspice
Black pepper

Cooking:

Cut carrots into strips or grate on a Korean grater.

Onion cut into rings or half rings. Pour boiling water over the vegetables and close the lid for 10 minutes. This is necessary so that the carrots warm up well and everything goes without explosions. The water can then be used in the filling. Cut the bell pepper into strips.

Put spices in a clean jar, then carrots, onions and bell peppers, and then as many tomatoes as you need. Pour boiling water over everything, cover with a lid and let stand for 10 minutes. Then drain the water into a saucepan, add salt and sugar there. Bring to a boil, remove from heat, add vinegar.

And pour the brine over the tomatoes. Roll up the lid, turn over and wrap until cool. Bon appetit!

Harvesting for the winter is the best grandmother's recipe

Compound:
For 4 cups of well water:
Sugar - 1 cup
Salt - 2 tsp (not iodized)
Pepper black peas several. peas
Cinnamon - a small piece (~1 cm) or a pinch
Carnation - 3 - 4 buds
Bay leaf - 1-2 per jar
Acetic essence - 1 tsp. for a 3 liter jar

Cooking:
Put peppercorns, cloves, cinnamon, parsley, sugar and salt into 4 cups of well water. Bring to a boil and dissolve the sugar and salt, cool to a warm state. Arrange the washed tomatoes in clean jars, pour over the marinade and sterilize at the rate of:
1 liter can - 7 minutes
2 liter - 10 minutes
3 liter - 15 minutes
At the last moment, add vinegar essence.

Roll up. Turn upside down until cool. Bon appetit!

I wish you successful preparations! Cook with pleasure! If you liked the article and found it useful for you, share it on social networks. Social media buttons are at the top and bottom of the article. Thank you, check back for new recipes on my blog more often.

Recently, canning at home has become popular again. Yes, that’s right, because in late autumn and winter, you really want to diversify your diet, remember summer, and take out appetizing, tomatoes or branded preparations from the basement, which will immediately brighten up lunch or diversify dinner.

Today I offer many of the most delicious and varied recipes for canning tomatoes for the winter in jars. Here, in addition to the main ingredients, additional additives, seasonings, leaves are used to give the tomatoes a special taste and aroma.

Preserving tomatoes for the winter in jars - what products are needed for cooking

For canning, you can take any tomatoes, but the main condition is that they are not overripe and without mechanical damage. It is better to soak the fruits themselves in cold water for one hour, and then carefully rinse under running water. For showiness, other vegetables can be connected to tomatoes: such as pickle cucumbers, zucchini slices, patissons, cauliflower, orange root vegetables, onions, cut into rings or whole small onions.

Depending on the range and technology of preparation of canned products, you can add tomato juice, apples, red currant berries, grapes, red capsicum, sweet bell pepper and other ingredients. As spices, seasonings, flavor enhancers, suitable: vinegar, citric acid, lemon juice, various types of pepper, horseradish roots, dill, parsley, basil, rosemary, etc.

1. Tomato slices with onions for the winter

Tomato slices with onions for the winter

I offer a recipe proven over the years for those who like to eat tomatoes in miniature. Tomato slices with onions for the winter, just one of the honorary recipes that I adore. Slices during canning are quickly saturated with the aromas of spices and seasonings that make up the recipe.

In order for the slices to retain their shape, it is necessary to choose whole fruits and without any damage. It is very convenient to cook them in liter jars, when you open such a container, the tomatoes are all eaten, the slices remain intact and without deformation.

Tomatoes are the main ingredients. To give a piquant taste you will need: onions, spices and seasonings, sugar, vinegar and fresh herbs.

Preparing Ingredients for Canning Tomatoes

The general preparation of tomatoes and onions for the winter is very simple, which consists in the following steps: preparing raw materials, placing seasonings and chopped tomatoes in glass jars, pouring brine, sterilizing and capping. Everything we know and can do.

According to the recipe, we prepare tomatoes with slices with onions for the winter as follows:

1. Choose medium-sized or small tomatoes, but by no means large. Large ones have a lot of fleshy mass, so it is likely that they will lose their integrity during conservation and storage. Rinse these vegetables, put on a cotton towel to drain moisture from them.

Choose medium-sized or small tomatoes
Cut the tomatoes in two

3. Then onions (not bitter), peel and cut into half rings, grind bitter pepper in the form of thin rings, and garlic into small crumbs.

Cut the onion into half rings, hot pepper into thin rings and garlic into small crumbs.

4. Now we sterilize the glass jars, put the previously prepared ones on the bottom: onions, hot peppers and garlic. We supplement with dill umbrellas, parsley and peppercorns.

Now we sterilize the glass jars and put all the spices and seasonings on the bottom

5. Carefully lay out the sliced ​​\u200b\u200btomato slices so that there is less space between them.

Carefully lay out the chopped tomato slices

6. Pour the finished brine, which is prepared as follows: pour salt, sugar into hot water and bring to a boil for 1-2 minutes. At the end, add vinegar and immediately turn off the heat.

Pour tomatoes with prepared brine

7. We sterilize liter jars for 15-20 minutes, and if you choose half a liter, then 10 minutes is enough. We cork under a screw cap or turnkey. We turn the jars upside down, cover with towels and leave to cool completely.

We cork jars with tomatoes under a screw cap or turnkey

Ingredients for two liter jars:

• tomatoes - 1.2 kilograms;
• onions - a few half rings in each jar;
• garlic - 8 cloves;
• parsley - 4 sprigs;
• dill umbrellas - two umbrellas;
• red capsicum - 6 thin rings;
• sugar - 4 full teaspoons;
• black peppercorns - 12 peas;
• salt - 2 teaspoons;
• vinegar 9% - four tablespoons.

2. Canned tomatoes with citric acid

Canned Tomatoes with Citric Acid

I want to say that not all eaters prefer the addition of vinegar to preservation, so I also publish a recipe for canned tomatoes with citric acid. They are more tender in taste. And there is no sterilization here, but the amount of pouring boiling water has been increased up to three times.

According to the recipe, canned tomatoes with citric acid are prepared as follows:

1. Rinse medium-sized tomatoes well in cold water and make several punctures in each piece.

2. Pour water into the pan, put a cotton napkin on the bottom, place glass jars of the selected container and boil for about 5-6 minutes with the lids.

3. Cut sweet bell pepper in any way: you can cut into small pieces or divide the fruit into 4-6 parts.

4. Now put the garlic, cut into tiny cubes, at the bottom of the jars.

5. Evenly fill glass jars with tomatoes and pepper strips that harmonize with each other in taste and color. Shake the contents so that the vegetables settle down as tightly as possible.

5. Pour hot boiled water over and leave for 20 minutes.

6. Prepare the marinade: place salt, sugar, citric acid in a saucepan resistant to oxidation (excluding enameled ones) and bring the marinade to a boil.

7. Drain the water into the jars, it is convenient in this case to have special lids with holes and repeat pouring boiling water next time.

8. At the final stage, immediately after the second drain, fill with ready-made brine and carefully tighten the lids. Turn upside down and hide under the "fur coat" for at least a day.

Components:

• tomatoes - at the discretion;
• bell pepper - two peppercorns, if the jar is 1.5 liters;
• garlic - 3 cloves, if the jar is 1.5 liters.

Brine for 1 liter of water:

• salt - 1.5 tablespoons;
• sugar - 2.5 tablespoons;
• lemon - one teaspoon.

3. Vidio - Delicious canned tomatoes without vinegar

4. Pickled tomatoes in jars for the winter in Italian

Why ask in Italian, but because there is a trinity of herbs that Italians love and appreciate. These are the famous basil, rosemary and thyme. What a spiciness, isn't it?

According to the recipe, pickled tomatoes in jars for the winter in Italian are prepared as follows:

1. First of all, we grind all these herbs into small specks, then we place them in a mortar and effectively grind with the addition of garlic and olive oil.

2. Put the finished mass into sterile jars. We also add chopped onions, bell peppers and celery stalks here.

3. We place tomatoes in jars.

4. Then pour boiling water to the very top and leave for 20 minutes.

5. Drain the liquid in the jars into a saucepan, add salt, sugar, bring to a boil and return to the same jars again. Add vinegar at the very end.

6. Hermetically close the turnkey lids, turn over, cover down, cover with a warm blanket and leave until the next day.

Components:

• tomatoes - 3 kilograms;
• pepper of all colors - 2 pieces of each;
• celery - 4 stalks;
• red onion - 2 onions;
• basil, thyme, rosemary - three branches each;
• olive oil - 60 milliliters;
• garlic - 6 cloves;
• wine vinegar - 50 milliliters;
• sugar - 30 grams;
• salt - 25 grams.

5. Canning tomatoes with currant leaves

For this recipe, you can take large bright red or pink tomatoes, and take a three-liter jar to accommodate more of them.

According to the recipe, canning tomatoes with currant leaves is prepared as follows:

1. In a 3-liter sterilized jar, put the washed tomatoes, alternating between them the inflorescences of dill, parsley, fragrant black currant leaves, garlic cloves halved, peppercorns and cherry leaves.

2. Pour the contents of the jar with boiling water without brine and soak for 1/4 hour.

3. After that, pour the liquid into a convenient bowl, add salt and sugar, according to the indicated recipe, boil everything and pour the tomatoes with boiling brine. Pour vinegar on top.

4. Tighten the lids, turn the jars upside down and cover.

Components for two 3-liter jars:

• tomatoes - 3, 3.4 kilograms;
• garlic - four cloves;
• dill inflorescences and parsley - by preference;
• peppercorns - 12 peas;
• blackcurrant leaves - 10 pieces;
• cherry leaves - 10 pieces;

Brine for 3 liters of water:

• sugar - 10 tablespoons;
• salt - 4 full tablespoons;
• table vinegar - two tablespoons.

The harvesting period is always a responsible event, since it is during this period that it is necessary to take care of what will be on the table all winter.

Zealous hostesses strive to provide for all the nuances and prepare the fruits of the harvest so that it is both tasty and healthy. Fortunately, there are a thousand recipes that have delighted with their taste for more than one year.

Useful properties of tomatoes

Tomatoes have unique properties. Their positive action allows:

1. Have a beneficial effect on the cardiovascular system.
2. Lower cholesterol levels.
3. Destroy and prevent sticking of blood platelets.
4. They have a large amount of antioxidants.
5. Prevent the development of osteoporosis.
6. They have anti-cancer properties.
7. Indicated for obesity and low metabolic process.

Before you start harvesting, be sure to prepare the fruits - wash them and sort them. If you mix different varieties and different levels of ripeness in one container, you get porridge. Also, do not preserve tomatoes of different sizes.

Preservation is possible both with and without the peel, but if not, the tomato is blanched, and so that the whole vegetable does not crack, it is pierced at the stem.

It is also worth sorting the tomato by integrity - the tomatoes must be whole.

It is necessary to say about salt. Some people find it very beneficial to add sea salt to preserves. However, in practice, this is not relevant, since such conservation is not always “worth it”, and it is difficult to choose the right ratio of such salt, due to the dishonesty of manufacturers.

When adding horseradish oak leaves, cherries and currants to a jar, it increases the taste of the product, and also makes the seaming crispy, stronger, etc.

important to say- the more spices, the better.

How to choose and prepare a product?

The hostesses know why it is important to carefully select the fruits, because one poor-quality tomato will ruin the entire jar.

Therefore, it is necessary to choose tomatoes that have:

1. Form.
2. Elasticity.
3. There is fine graininess.

The tomato should be mature enough - for seaming, not have green areas.

Important: select the fruit by smell, since the absence suggests that such a crop was created as a result of selection on the contrary - for endurance, and not for the benefit and quality of taste. They have a hard and thick skin, no seed chambers, and the core will be fibrous and green.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

• Allows increase yield by 50% in just a few weeks of use.
• You can get good harvest even on low-fertility soils and in adverse climatic conditions
• Absolutely safe

How to prepare banks?

The first rule of successful preservation is carefully sterilized jars. Initially, they are washed with soda, then heated. Thus, the negative flora is completely killed in them.

It does not matter how the sterilization will be carried out, it is important that the jar is perfectly clean.

Before rolling anything, the container must be prepared. Thoroughly wash all jars, and then sterilize, thereby removing the remnants of microorganisms and detergents.

Banks must be inspected for chips and damage. Sterilization can be carried out in several ways:

1. For a couple. To do this, you need to put the jar over boiling water (water is drawn into the pan, and a sieve is placed on top) and hold each for minutes. After - put the container on a towel to cool.
2. On the water. To do this, a wooden board is laid out on the bottom of the pan, jars are laid out on top, with an interval between them. Banks must be completely in the water. Boil them for a couple of minutes.
3. On a steamer. The method is quick and easy, since the container must be laid out in a double boiler and the appropriate mode must be turned on.
4. In the oven. 15 minutes at 160 C.
5. In the microwave. 15 minutes at 700 watts.

Note! After all the jars are sterilized, corked, they must be turned upside down, wrapped in a warm blanket. Cooling home preservation should occur gradually so that there is no temperature drop.

Preserving tomatoes for the winter - recipes

First of all, for conservation, everything must be prepared in advance. Eg:

1. Prepare cooking utensils.
2. Wash fruits thoroughly.
3. Prepare onions, peppers, carrots, herbs, spices.
4. When rolling to the bottom of the preservation container, line with chopped onions, carrots, peppers, and several branches of greens. Then make a bookmark of vegetables and fill everything with boiling water for 30 minutes.
5. Prepare a brine from 3 tbsp. spoons of sugar, 3 tbsp. tablespoons of vinegar and 2 teaspoons of salt, diluted in 1.5 liters of water.

Canned tomatoes without sterilization

To prepare a tomato according to this recipe, you need:

• tomatoes;
• spices (pepper, horseradish, dill, bay leaf, leaves of fruit trees);
• marinade - 60 gr. salt, 120 gr. sugar, 5 g of vinegar.

Cooking:

Previously, the jar is poured with boiling water, then spices, tomatoes are laid out without liquid and boiling marinade is on top.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, the harvest was more than usual. And they didn’t get sick with late blight, this is the main thing.

Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Canned tomatoes with garlic

Tomatoes prepared according to this recipe are extraordinarily tasty. For their preparation it is necessary:

• 2 kg tomato;
• garlic;
• vinegar;
• For brine - 60 gr. salt, 120 gr. sugar, 1 liter of water, black pepper, cloves, currants, dill..

Cooking:

Everything is thoroughly washed, the stalk is cut out, garlic is inserted into each of the tomatoes, everything is carefully laid out in a container.

After laying, the jar is poured with boiling water for 10 minutes. After - the water is drained and the brine is poured, 30 gr are placed on top. vinegar in each container. Once sealed, the jars are turned upside down.

Sweet tomatoes for the winter

Spicy, extraordinarily tasty tomatoes can be prepared according to this recipe for a 3-liter container:

• tomatoes;
• bell pepper - 3 pcs.;
• garlic;
• chilli;
• bow 4 pcs.

Marinade:

• water - 1.5 liters;
• salt 60 gr;
• sugar 150 gr.;
• black pepper and bay leaf - 6 pcs.;
• vinegar - 60 gr.

Cooking:

Put everything in a container, keeping the order from the bottom - onions, peppers, spices, tomatoes. Then, pour boiling water for 5 minutes, drain. In parallel, prepare the marinade and pour it into boiling jars. At the very end, add vinegar.

halves of tomatoes

Everyone's favorite recipe - halves, will not only be a great addition to a winter dinner, but also a great appetizer or main dish on the festive table. This recipe requires the addition of vegetable oil, which makes it extraordinary.

To prepare such tomatoes, you need to prepare:

• parsley,
• basil,
• garlic,
• bulb,
• spices - pepper, bay leaf, 1 tablespoon of sugar, salt, vegetable oil, vinegar and 1 teaspoon of salt.

Cooking:

First, the layout is done - spices, herbs, and then tomatoes - cut in half. It is not necessary to invest them too tightly, but not loosely either.

Salt and sugar, oil and vinegar are poured into each container, everything is poured with boiling water. First, the jars are covered, boiled in boiling water for up to 20 minutes and canned immediately upon delivery.

Tomatoes in their own juice

Tomatoes prepared according to this recipe are incredibly tasty, as they have both sourness and a pleasant spicy aroma. Despite the high cost of such a recipe - after all, it is necessary to prepare tomato juice earlier for it, the recipe still deserves attention.

For this workpiece, you need to prepare:

• 3 kg tomato - for juice;
• 3 kg tomato for seaming;
• spices - dill, parsley, peppercorns.

Cooking:

Squeeze the tomatoes in a juicer and digest them with spices, salt and sugar at the rate of a tablespoon per liter.

Put tomatoes for seaming in a jar, add 2 pcs. pepper, pour boiling water for 20 minutes. After - drain the water, and instead of it, tomato juice is poured. Cover everything and roll up.

Tomatoes with mustard

No less interesting recipe with mustard. Such conservation will be a real find.

To prepare a tomato in this way, it is necessary to prepare a brine - boil water, adding sugar and salt there at the rate of 30 grams per liter. Then put the tomatoes in a jar, add pepper and garlic, pre-chopped. It is also necessary to lay out dill, spice seeds, 10 grams of dry mustard.

Everything is poured with a boiling solution, corked and laid out under a warm blanket for 15 hours.

The end of the summer season - the beginning of autumn, the time when everyone begins active work on harvesting. What methods are not used - from conservation, to pasteurization and fresh preparations. Each method has its own history and adherents.

Note! Homemade preparations are a great treat for both family and guests. Regardless of the recipe chosen, tomatoes harvested in the fall are wonderful.

Salted, canned, pickled or lightly salted - tomatoes are unbeatable. Choose any of the proposed recipes - and the deliciousness that will be on the table will certainly please you with its taste.

Perhaps, preparations from tomatoes turn out to be the most delicious, in my opinion. And in winter, the spicy aroma from red tomatoes, covered with herbs and garlic, spreads throughout the kitchen, quickly whetting the appetite of lovers.

To your attention are excellent recipes for preparing tomatoes for the winter for every taste. It is worth preparing carefully, a little time and in the winter you will enjoy delicious tomatoes from jars.

Of course, tomatoes require careful attention to themselves, as for the lids. This is necessary, since I consider them a more capricious vegetable in comparison with.

Tomatoes should be ripe and fresh - quality inside and without damage on the outside. They must be thoroughly washed before being placed in jars, it is even advisable to soak in cold water for a couple of hours.

In each tomato, make a hole at the base of the stem with a clean wooden toothpick. This step will help keep the peel intact in the boiling water.

We add greens to the cylinders according to our preferences. Dill will give a spicy favorite aroma, it is better to use umbrellas for a brighter taste. Parsley greens are a great option for friendship with tomatoes in a jar, leaves and stems come in handy. It has a fresh taste and good aroma, it should not be spared by adding it to spices. Tarragon for lovers of the original taste of marinade and vegetables in it. Celery is a green for lovers of bright smells and bold flavors, but I confess that this is my favorite companion for red vegetables.

Excellent spices for red vegetables are black hot pepper in peas, as well as allspice and bay leaf. Coriander seeds and mustard seeds will decorate the tomato preparation with their taste, fresh or dried garlic will give the perfect combination. Some housewives add a few pieces of hot pepper in a red pod - this is for lovers of vegetables in sharper jars.

A mandatory component will be citric acid, vinegar or vinegar essence, as well as a sufficient amount of salt and sugar. When harvesting tomatoes for the winter, preservatives are a must. Many housewives additionally add acetylsalicylic acid (aspirin) to the marinade, as an additional protection for seamings.

Recipe for tomatoes with citric acid per liter jar

Here is a wonderful recipe for tomatoes for the winter, the taste of which will be appreciated by many lovers of homemade preparations. Try to cook and you will succeed.

Tarragon is a spicy herb that will give tomatoes an original taste and interesting aroma. Add it or not to the cylinders, it's up to you. In case of its absence, you can add the classics - dill umbrellas or parsley.

You will need:

600 g tomatoes per 1 liter jar

Spices per 1 liter jar:

• 2 pcs. carnations
• 2 mountains allspice
• 2 mountains black pepper
• 1 vet. tarragon (tarragon)

For marinade in 1 liter of water:

• 1 st. l. salt without a slide
• 5 st. l. with a pile of sugar
• 1/3 tsp citric acid

Cooking method:

Prepare the tomatoes - wash them well, sort them out

Sterilize jars and lids

Using this recipe, jars can not be sterilized, but only washed well

In each jar, put black pepper, cloves, allspice, tarragon according to the recipe

We prick each tomato at the base with a sharp fork crosswise so that they do not burst from the heat.

Fill the cylinders with tomatoes up to the shoulders, no need to fill them up to the very neck

Drain the water into a saucepan, measure the resulting volume of liquid, add salt, sugar and citric acid according to the recipe, stir, boil

Pour the hot marinade into the cylinders, immediately covering them with lids

Close the lids on the jars with a canning key, turn over, wrap in a warm blanket

Bon appetit!

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe are very tasty and beautiful. Enjoy the winter with high-quality seamings prepared by your hands. Summer work is doubly pleasant!

You will need for a 0.5 liter jar:

• 150 g tomatoes
• 1 PC. carrots
• 1 PC. onion
• 2-3 wind. celery
• 5-6 mountains. black pepper
• 1 tsp salt
• 1 tsp granulated sugar
• 2 tbsp. l. 9% vinegar
• 1.5 st. l. vegetable oil
• 200 ml hot water
• 2 tooth garlic
• 1 tab. aspirin (optional)

Cooking method:

1. Rinse vegetables in running water, place them in clean jars. Their skin should not be damaged.
2. Peel the onions and carrots, rinse and chop, onions in half rings, and carrots in large cubes. Place the vegetables in the jars along with the celery stalks, filling in the gaps between the tomatoes. Coarsely chop the garlic cloves into jars.
3. Boil water, pour it into jars of vegetables, pouring it over a knife or a tablespoon so that the glass does not crack from temperature changes. Cover the jars with clean lids and let the tomatoes warm in boiling water for 20-25 minutes.
4. Then, using the drain cap, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except for vinegar and vegetable oil. Place the saucepan with the marinade on the stove, bring it to a boil.
5. Pour oil, vinegar into each jar, put aspirin as desired. Next, pour vegetables in jars with hot marinade, cover the cylinders with lids, close them with a key.
6. Check the strength of the closure by turning the jars over onto the lids, wrap them in a warm blanket, leaving the rolls in it until they cool completely.
7. Keep blanks away from sunlight!

Bon appetit!

Harvesting tomatoes with garlic for the winter

According to this simple recipe, surprisingly beautiful tomatoes are obtained, as if in the snow. Garlic crushed in a blender is very light, it moves freely in the marinade, beautifully settling on vegetables, between saturating them with a very bright taste and aroma.

Be sure to try this tomato recipe! Good luck!

You will need for a 1 liter jar:

• 500-600 g tomatoes
• 0.5 tsp mustard seeds
• 1 tsp garlic
• 0.5 tsp vinegar essence 70%
• 3 art. l. sugar per 1 liter of water
• 1 st. l. salt per 1 liter of water
• 2-3 mountains allspice

Cooking method:

Sterilize jars and lids over steam or in any way convenient for you

Rinse and sort tomatoes thoroughly

We pierce each tomato with a toothpick at the base.

Fill the tomatoes in jars with boiling water, cover with lids, let warm up for 20 minutes

Separately, boil 2 liters of water, add salt, sugar according to the recipe, bring the marinade over the fire to a boil

Peel the garlic, wash well

Grind it in a blender

Drain hot water from the cylinders, we will no longer need it

Pour hot marinade over tomatoes

Pour vinegar essence into each jar:

• 1 l - 1/2 teaspoon
• 0.5 l - 1/4 teaspoon

Immediately cover the balloons with lids, close them with a canning key

Turn hot cans of tomatoes over, wrap, let them cool completely in a blanket

At first, the marinade in the bottles will be slightly cloudy, since we crushed the garlic in a blender

But when the jars cool down, the sediment will calm down - the marinade will become transparent with white "snow" from chopped garlic

Bon appetit!

The most delicious winter tomato recipe with celery

In this recipe, celery, with a bright taste and aroma, gives the tomatoes a special sharpness and piquancy. It is worth trying to prepare tomatoes for the winter just like that.

This is my favorite recipe, very often I use it in my homemade preparations for my loved ones. Be sure to cook tomatoes with celery! This is delicious!

You will need:

• 3 kg tomatoes
• 500 g celery
• 30 g mustard seeds
• 6 tooth garlic
• 4-6 dill umbrellas
• 50 g salt
• 55 g granulated sugar
• 15 ml vinegar essence 80%
• 2 liters of water
• 20 g coriander seeds
• 4 things. bay leaf

Cooking method:

1. Sterilize all cylinders and caps in a convenient way for you
2. It is necessary to dry the coriander and mustard seeds, heat them in a dry hot frying pan for several minutes, hold the bay leaf in boiling water for 60 seconds
3. Next, put coriander and mustard grains on the bottom of the jars, add bay leaf, coarsely chopped garlic, dill umbrellas to the spices, but first they should be separated from the branches and poured over with boiling water
4. Soak celery stalks and greens in cold water for 10-15 minutes, then dry, then chop the stalks into cubes, and leave the greens whole, place everything in glass bottles
5. Rinse small tomatoes in cold water, remove the stalk, pierce each with a toothpick at the base, arrange tightly in jars, add dill umbrellas on top, a little green celery
6. Pour blanks with vegetables first with boiling water for 20 minutes, then drain the water from the cylinders into a convenient saucepan, measure the volume, add water to 2 liters, dissolve sugar, salt according to the recipe
7. Marinade must be boiled for 5 minutes, remove it from heat, add vinegar essence to it
8. With ready-made marinade, fill the cylinders with vegetables to the very top, carefully roll them up with a preservation key or use screw caps for glass with a thread
9. Closed jars should be immediately turned upside down on the floor, covered with a blanket until completely cooled.
10. At the end of the day, store vegetables in jars in a cool, dark place for storage.

Bon appetit!

Tomatoes for the winter with bell pepper in a 3 liter jar

A big plus in this recipe is that you yourself regulate the amount of onions and bell peppers in the jar. Sweet peppers are saturated with amazing spicy aroma from generous tomato and marinade, it turns out very tasty.

It should be put in a larger jar, because there will be many who want to feast on them. Good luck with your preparations!

You will need for a 3 liter bottle:

• 2 kg tomatoes
• 15-20 g parsley
• 1 PC. bulb onions
• 1 PC. sweet bell pepper
• 3 pcs. allspice peas
• 10 pieces. black peppercorns
• 2 tooth garlic
• 2 pcs. bay leaf
• 35 g salt
• 70 g sugar
• 70 ml vinegar 9%

Cooking method:

Put parsley, chopped garlic, black pepper, allspice, bay leaf into the prepared 3-liter bottle at the bottom

Cut the onion into rings, peel the bell pepper from the seeds, cut into pieces

Pierce each tomato with a toothpick at the base.

We put the tomatoes in a balloon, filling the voids with slices of bell pepper, onion rings

We fill the balloon with boiling water, pouring it over the outside of the tablespoon so that the glass does not burst

Cover the bottle with a clean lid, let the tomatoes warm up for 20-25 minutes

Add salt, sugar to it, bring the liquid to a boil

Pour tomatoes in a balloon with hot marinade, immediately securely close the lid with a key

Turn the jar over, wrap it in a warm blanket until it cools completely.

Bon appetit!

Video recipe for tomatoes for the winter lick your fingers